featured 10116

Stir-Fried Brussels Sprouts with Chinese Sausage (Lap Cheong)

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I have a real weakness for Brussels sprouts. I’ve shared my favorite roasted version before, but there’s always room for another delicious way to prepare these little cabbages. Today’s recipe is a wonderful, flavorful stir-fry that pairs crisp-tender shredded Brussels sprouts with chewy, salty-sweet Chinese sausage.

Many people dislike Brussels sprouts because they were served overcooked in childhood. This recipe changes that reputation: the sprouts are shredded and quickly stir-fried so they stay crisp with a concentrated, nutty flavor that’s different from regular cabbage. If you haven’t fallen in love with sprouts yet, try them prepared this way — they might just win you over.

Chinese sausage (lap cheong or lap xuong) is a key ingredient here. These cured sausages are rich and slightly sweet, with pockets of fat that render when cooked. Cook the sausage slowly at first so the fat melts out and the pieces become crisp on the outside and chewy inside. That flavorful fat is perfect for stir-frying the sprouts, giving the dish a savory depth that complements the vegetables.

This is a simple, fast side dish that also works as a midnight snack or a light meal. The colors are festive, making it an attractive addition to holiday plates, and leftovers are excellent reheated with a fried egg on top for a satisfying breakfast.

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Stir-Fried Brussels Sprouts with Chinese Sausage

Rebecca Lindamood

Nutty, crisp-tender shredded Brussels sprouts tossed with salty-sweet pieces of Chinese sausage make a quick, flavorful side dish. Adapted with thanks to Jaden of Steamy Kitchen.

Ingredients

  

  • 4 ounces Chinese sausage (lap cheong)
  • 1 1/2 pounds fresh Brussels sprouts shredded with a large knife or on the thin-slice disc of a food processor
  • 2 1/2 tablespoons water
  • 1 teaspoon soy sauce or fish sauce
  • 2 teaspoons rice or cider vinegar
  • Optional:
  • Raisins for garnish

Instructions

 

  • Cut the sausages in half lengthwise, lay the flat sides down and cut in half lengthwise again. You should end up with long strips; stack and cut crosswise into small cubes. Place the cubed sausage in a COLD frying pan or wok — do not preheat the pan.
  • Turn the heat to medium and let the sausage slowly warm. When it begins to look oily and sizzle, stir frequently. The fat will render and the pieces will crisp on the outside while staying chewy inside. Watch carefully; it can go from perfectly crisp to burned quickly.
  • Use a slotted spoon to transfer the sausage pieces to a paper-towel-lined plate, but leave the rendered fat in the pan. Turn the heat to medium-high and immediately add the shredded Brussels sprouts. Stir-fry for about 2 minutes so the sprouts are coated with a little sausage fat.
  • Add the water all at once and stir gently once or twice. Let the sprouts steam and cook another 2 minutes until crisp-tender — they should still have a little bite. Add the soy or fish sauce, rice or cider vinegar, and the cooked sausage pieces. Toss to combine and heat through.
  • Serve hot or warm. For a touch of sweetness and texture, stir in a handful of raisins if you like.

Nutritional information is an estimate and provided as a courtesy. Calculate nutrition using the actual ingredients you use with your preferred nutrition calculator.

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